Commercial Dehydrators And Their Multi-Purposes

With a little imagination, food dehydrators may frequently become important members of the BoH team. Ingenious cooks may utilize dehydrators for much more than just making beef jerky. Yogurt and sprouted flour may also be made using these dehydrators.

Here are four reasons why your commercial kitchen requires a commercial dehydrator.

Reduce Waste By Making Use Of Scraps

To begin, eateries want dehydrators primarily to decrease waste. Restaurants will preserve and recycle leftover food that would otherwise be discarded. According to the USDA, food waste accounts for 30-40% of the US food supply, with commercial foodservice operations accounting for a significant amount of that statistic from food dehydrator machine manufacturers.

Make A Countless Number Of Garnishes

By dehydrating fruits for use as garnishes, bartenders save time by always having a ready supply. Garnishes are culinary decorations. You may garnish with peels if your business serves beverages. Martinis complement desiccated orange or lemon peels wonderfully. The alcohol in the martini will absorb some of the citrus flavors, resulting in a more complex flavor profile.

Flavor Concentration For Boosted Menu Items

When you dehydrate anything, you are merely removing the moisture. By doing so, you are emphasizing the flavor. This adds new options to your menu. Think about the mushroom. Dehydrated mushrooms can be added to soups to improve the taste as they dissolve in the liquid.

Recommendation For A Commercial Dehydrator

One of the few NSF-approved dehydrators, it has a drying area of 16 square feet and ten stainless-steel trays. The size of this device is excellent for high-volume commercial drying in a restaurant.

Among The Other Commercial-Grade Features Are:

  • The horizontal circulation fan design distributes heat evenly over all ten trays.
  • The slide-back door allows for easy loading trays and checking on the food.
  • One thousand two hundred watts of heating power for fast drying.
  • An auto cutoff timer can be programmed.
  • The NSF certificate shows that this equipment is simple to clean.

If you’ve ever used a food dehydrator, you’re certainly aware of the dehydration procedure that a commercial food dehydrator follows.

Vegetables that have been dehydrated can also be used as garnishes. Dehydrated peppers can be used to season Latin cuisine or separated and used as a condiment. Toppings for pizza and pasta can be made from dry tomatoes.

Basil is commonly cultivated in conjunction with tomatoes. Not only does the basil repel insects, but it also allows the tomatoes to absorb some of the basil’s flavor. This method may be recreated by mixing basil with dried tomatoes, which accentuates the tomato flavor.

A dehydrator is a simple, low-cost way to expand your menu into areas such as Indonesian tempeh, Japanese natto, fresh yogurt, and other foods that require sustained low, warm temperatures for an extended period. The options are practically limitless. Depending on the type of food dehydrator you choose, you may dry fruits, vegetables, cereals, meats, flowers, and almost anything else you can think of. Dehydrators are great for making home specialties like granola, fruit leather, and dried fruit, but they may also be used for dishes that would be difficult to make otherwise.

Have you ever wished you could create your vegan chips? Alternatively, how about using healthful, locally sourced dried fruits and herbs in your recipes? Then a commercial food dehydrator might be useful to your business! Not sure what to look for? This dehydrator buying guide makes it easier than ever to buy a dehydrator.

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